Paleo Diet | Paleo Pumpkin Pancakes

We arrived home on Friday after 5 weeks at the Residence Inn in South San Jose. It's great to be home and to cook in my own kitchen.

When we woke up this morning, my son and I wanted pancakes for breakfast. I wanted to make a different pancake recipe from the Grain-Free Banana Pancakes I made a few weeks ago. So, I searched Google and I found this recipe for Paleo Pumpkin Pancakes on Ultimate CrossFit Forums.

My son and I really enjoyed them, they were so good. I made a second batch and put them in the refrigerator for tomorrow :)

Dry Ingredients:

• pinch of baking soda
• pinch of salt
• 1/2 tbsp pumpkin pie spice
• 1/2 cup almond flour

Wet Ingredients:

• 1/2 tsp vanilla extract
• 1/4 cup canned pumpkin
• 1 tbsp honey
• 2 eggs

Directions:
Combine the dry ingredients together in one bowl, then in another bowl combine the wet ingredients. Then toss the wet ingredients into the dry and mix thoroughly. Let mixture sit for 2 or 3 minutes.

Cook in a pan on medium-high like a normal pancake.

Recipe from Ultimate CrossFit Forums.

Paleo Diet | Grain-Free Banana Pancakes

My family has been following the Paleo Diet for a couple of weeks and eating eggs for breakfast almost every morning is really boring. It is a bit of a challenge to prepare food in a hotel but we manage.

So yesterday morning I decided to try Grain-Free Banana Pancakes from AgainstAllGrain.com. I think for my first attempt at Paleo pancakes...they came out pretty good.

I used a little Nature's Agave RAW Agave Nectar for some syrup. It was definitely a nice change to having eggs for breakfast.

Ingredients (makes 8-10 small pancakes)

• 3 medium eggs, at room temperature
• 1/4 cup non dairy milk (I used Trader Joe's Coconut Milk)
• 1 teaspoon vanilla
• 1 teaspoon honey
• 2 tablespoons coconut flour
• 1/3 cup blanched almond flour (Honeyville or Digestive Wellness works best) (I used Bob's Red Mill)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 overly ripe banana (brown spots are the best!)
• 1/4 cup chocolate chips (homemade or Enjoy Life – omit for SCD)
• Butter or coconut oil for the pan

Directions
Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.

Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.

Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.

Oil the pan with coconut oil or butter, then pour about a 1/4 cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.

Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.

Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.

Keep hot in a warm oven until you are done making the remainder of the pancakes.

These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.

Recipe from AgainstAllGrain.com